The research work in S.Seyfullin Kazakh Agro Technical University is conducted within the international project: "Research the opportunities to use insurance schemes in plant growing on the basis of weather indexes", financed by the Swiss national fund of science in common with the foreign scientific organizations: Institute of Environmental Decisions – ETH (Zurich, Switzerland), All-Russian scientific research institute of agricultural climatology (Obninsk, Russian Federation), Institute of space efforts of the Ministry of Education and Science (Almaty, RK) with the amount of financing 34,5 thousand Swiss francs.
organizations: Institute of Environmental Decisions - ETH (Zurich, Switzerland), Russian Scientific Research Institute of agro climatology (Obninsk, Russia), Space Research Institute of MSE RK (Almaty, Kazakhstan) with funding of 34.5 million Swiss francs.
organizations: Institute of Environmental Decisions - ETH (Zurich, Switzerland), Russian Scientific Research Institute of agro climatology (Obninsk, Russia), Space Research Institute of MSE RK (Almaty, Kazakhstan) with funding of 34.5 million Swiss francs.
Project name: ИРН АР25796983 «Improving the technology of manufacturing gluten-free bakery products with a high content of dietary fiber»
Relevance of the project. Food products are one of the most important factors determining the health of residents. Effective and proper nutrition contributes to the normal growth of children, the prevention of various diseases, prolonging people's lives, and improving their working capacity. A healthy diet is one of the most important factors determining the health of a nation. Solving the problem of proper human nutrition is considered one of the most important tasks of our time. This is due to the fact that currently malnutrition leads to deterioration of human health and the occurrence of many diseases, including one of the most important is food allergies. Food allergies are a growing problem worldwide, and their strict prevention is a reliable preventive treatment. The occurrence of food allergies occurs due to the following reasons, such as genetic and environmental problems, malnutrition, unhealthy lifestyle, contact with air and animals with various allergens. For these reasons, 5-10% of children in the world currently suffer from food allergies. One of the main linking factors of malnutrition and food allergies is damage to the stomach and impaired liver function, which leads to many diseases.
Bakery products are a product of mass consumption in everyday life and occupy a special place in the nutrition of the population of Kazakhstan. However, today traditional bakery products have a negative impact on the human body, causing various types of diseases, as well as provoking celiac disease, one of the most dangerous diseases for the body. Celiac disease is when the body is allergic to gluten, which is found in large quantities in baked goods, that is, the destruction of myriad fibers that act as the digestion of nutrients in the body, in addition, people with gluten disease should not consume foods containing gluten, or exceed 100 g / 20 mg. In the last ten years, scientists have been paying special attention to the problem of intolerance of grain protein-gluten by the human body. This is due to the fact that the number of people suffering from celiac disease is growing dramatically, and, according to statistics, 1 out of 262 people gets sick. Gluten allergy differs from other types of allergies in that it causes disruption of the gastrointestinal tract and even threatens human life.
Another situation to pay attention to is the shortage of products fortified with natural, pure dietary fiber during the consumption of bakery products. This is due to the fact that the level of daily intake of dietary fiber in food products is currently decreasing worldwide. This is due to the fact that there are few people in the population who eat fruits, vegetables, and whole grains rich in dietary fiber every day. The reason for the high attention paid to dietary fiber is that it improves the functioning of the intestines and stomach, has a beneficial effect on the immune, cardiovascular, metabolic and intestinal systems, colon diverticulosis, and is useful for the prevention of other diseases. The fibers used as additives have different physical, chemical, and functional profiles. In addition, due to its hypocholesterol properties, it is necessary for the human body and health.
Because of this, it is recommended to enrich gluten-free bread with dietary fiber to increase its nutritional value. The increased fiber content and improved technological processes have a positive effect on the glycemic response of these products. Dietary fiber is essential for human health, but unfortunately, the consumption of dietary fiber by people around the world is currently declining. The only source of dietary fiber is psyllium. The composition of psyllium is rich in micro- and macronutrients, vitamins, etc. Psyllium is a natural product with a high water absorption capacity and acts similarly to xanthan gum in combination with starchy substances.
Thus, as a result of our research, a bakery product will be developed that is necessary for the prevention and prevention of gastrointestinal and allergic diseases, including celiac disease, and is beneficial to human health in general. In addition, a bakery product with high nutritional value and enriched with pure dietary fiber will be obtained. According to these works, pure gluten-free bread and bakery products enriched with natural fibers beneficial to human health will be prepared and studied.
The scientific novelty of the project is that, given the shortcomings in the expertise of literary sources, we propose the optimal technology for producing gluten-free bread products with a high fiber content using combined flour and psyllium. A recipe for fresh bread with a low gluten content will be developed here, substantiating their composition and determining the effectiveness of their use using flour combinations of various cereals. The amount of combined flour in a gluten-free bakery product for people suffering from gluten is studied theoretically and experimentally, and the optimal amount is determined.
This project will allow exporting domestic products to other countries. The results of scientific research can be introduced into production in order to commercialize them. Due to the increasing popularity of gluten-free bakery products in the country, a lot of work is underway to produce high-grade products from raw materials. At the same time, there is no doubt that the annual growth in demand for gluten-free bakery products in the world, the results of the study published during the implementation of the proposed project, will have international significance.
The purpose of the project. Improving the technology of gluten-free bakery products by increasing the fiber content based on the addition of secondary vegetable raw materials to gluten-free composite flour.
Achieved results:
As a result of the study, the optimal composition of the flour composition was determined. A technology for producing gluten-free bread products with a high content of dietary fiber using composite flour and psyllium was proposed. As a result of multifactorial regression analysis, quantitative relationships were established between the composition of the flour mixture (green buckwheat – corn – plantain), the water absorption of the dough, its viscosity, porosity and volume yield of bread. The model showed that with an increase in the fiber content by 12.2%, the porosity area increases by 12-15%. It is mathematically described that the addition of 3-5% psyllium improves the rheological parameters of the test by 5-8%. The use of the components of the composition (green buckwheat, corn, plantain) helps to increase the fiber content and increase the nutritional value of the product. The model allows you to predict technological parameters in advance and creates a scientific basis for ensuring stable product quality.
Project manager - Utarova Nazira Bakytzhanovna
Scientific consultant – Kakimov Mukhtarbek Mukanovich
List of publications and patents published within the framework of this project: (with links to them):
Information for potential users:
Additional information:
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